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- 2 coconuts, grated (or 2 cans coconut milk)
- 2 cups warm water
- 1/2 cup corn starch
- 1/2 cup sugar
- 1/2 cup water
- 1/4 cup kernel corn (canned or frozen
- Place grated coconut in a cheese cloth.
- Squeeze to get 1 cup thick coconut milk (kakang gata).
- Strain and set aside.
- Mix 2 cups warm water with the grated coconut and squeeze to get thin coconut milk. Set aside.
- Boil thick coconut milk (or 1 can coconut milk) until oil comes out and "latik" is formed and browned. Set aside.
- In a blender or food processor puree the kernel corn.
- Combine cornstarch, sugar and pureed kernel corn thoroughly in a mixing bowl.
- Add 1/2 cup water. Bring to a boil thin coconut milk (or 1 can of coconut milk) stirring constantly.
- Add sugar-cornstarch-kernel corn mixture and boil for 2-3 minutes until mixture is thick and tastes cooked.
- Spray a baking dish with 'Pam' and pour maja mixture into it and allow to set in the refrigerator.
- When set slice in square or diamond shape and serve with latik.
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on Saturday, November 22, 2008
at Saturday, November 22, 2008
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